Aug. 18 green grape juice 8 pints. Rough year for bird robberies. I think that with the destruction of the Bosque south of us, their habitat has been lost and they find our yard is a bonanza!
Tuesday, August 19, 2025
Sunday, August 6, 2023
canning record 23
August 5
37 pints and one 3/4 pint of applesauce from the cinnamon something apple tree--the biggest in the middle 40. These apples ripen early and go soft very fast so I had to bottle on an over 100F day. But we will enjoy them come winter.
Aug 11
31 pints of applesauce from other trees in the yard. One was made of mostly the apples with a rough tan skin. These apples are dense and dry and not all that flavorful when cooked. The jars are marked with a code +s &c ? meaning that sugar and cinnamon can be added to make it more flavorful. The other jars were made from a mix of various apples in the yard and a few old eating apples from last winter. It's a bit better but I think the most flavorful applesauce comes from the largest tree in the middle of the middle 40.
In September I have canned:
6-7 pints grape juice both pure purple grape and a blend of purple and white arbor grapes
10- 12 half pints grape jelly same as above. I did one recipe of the Ball Jar company grape jelly recipe and then found that I prefer the recipe for jelly that is in the ATK canning book, for both pure grape and blended
salsa is an ongoing effort. Over 60 pints with last batch done end of October. If I had time I could do another batch in November but..............
5 half pints Chocolate Pear Jam
7 half pints Pear Jelly
10 half pints Strawberry Plum Jam which is now my favorite treatment for plum jam although I've only tried it with Italian plums which are sweeter than our sour plums.
I steamed juiced a pan full of pear quarters for the juice I used in jelly and in pear butter. I'm at this moment steaming another pan full and will freeze the left over pear pieces for smoothies
The pear butter from ATK is best because it uses no added sugar.
Another batch of pear butter (ATK) and a small batch of pear plum jam--Marisa McClellan recipe
Made freezer chocolate pear jam and sauce from a canned recipe but I used only 1 pd of sugar so I couldn't can it. For the syrup, I removed some of the pear mixture before it got to the jammy point so it's thinner.
Refrigerator pear caramel. Made more than 2 pints of that. That's a WaPo recipe.
Saturday, November 5, 2022
Canning Record 2022
I've forgotten to record things so I'll reconstruct:
July and August about 6 bottles each of white and purple grape juice, sweetened because that's what Leon likes
September and October and into November (with roasted and frozen tomatoes)
75 bottles roasted tomato salsa (2 jars are 1-cup, so 74 pints total) so far
I will bottle at least 3 more batches because I still have frozen roasted tomatoes in the freezer
November 4
8 pint jars of marinara sauce (Ball recipe, included in blog)
Tuesday, September 28, 2021
2014 notes
2014 notes:
two Utah Fruit boxes yielded 17 quarts applesauce--golden delicious, no sugar.
grape juice 9# grapes fit in the big yellow tupperware bowl.
raspberry juice, after steaming I added 1 c sugar to the 1 gallon juice yielded. Then I canned it according to USDA site.
two Utah Fruit boxes yielded 17 quarts applesauce--golden delicious, no sugar.
grape juice 9# grapes fit in the big yellow tupperware bowl.
raspberry juice, after steaming I added 1 c sugar to the 1 gallon juice yielded. Then I canned it according to USDA site.
Canning record 2021
I have forgotten to note the dates this year. I have bottled white grape juice (according to national center for food preservation website) and white grape jelly and I made apple sauce from the Cinnamon Strawberry tree in the middle-40.
I also made a plum/orange jam from BATCH and a honey sweetened pear/plum jam from the book Food in Jars, not the website.
Sept. 28, 2021 I've made 3 types of apple butter--a heavily spiced from foodinjars.com, cooked in the slow cooker and then one with lots of lemon juice (called for fresh but I used bottled) from suburbanhomesteader youtube video. She juiced the pears and then made a puree (victorio strainer) and then cooked it down with sugar and lemon juice--remember to weigh the pears before juicing to do this method. I had enough puree left that I also made the pear butter in the Cooks Illustrated canning book which can be frozen. I did this because I went from the puree rather than from fresh pears and wasn't sure how that would work. They use pure pear juice as a sweetener. Since I'm going to freeze this I'm not as worried about the substitution. It's good but noticeably less sweet. I'm going to do taste tests and will note which I like best.
I've frozen lots of tomatoes in various forms. 8 pints of chopped tomatoes, tomatoes for salsa, already roasted and waiting for when I want to do the canning.
Of note: This year the blackberries were late, the white peaches quite late. The pears are still not finished and it's the end of September. The Italian plums are just now off the tree. The chinese dates are bigger than other years but still small. The Cinnamon Strawberry apples were earlyish and went mellow very fast. Practically mush inside their skins by the time I made applesauce. The yellow/red peaches were gone by the time I returned home from Holland around the 20th of August--lucky beetles and lucky friends.
2017 List of what I canned plus title of recipes
2017 List of what I canned plus title of recipes
Peach jam--Cook's Illustrated
several jars from Reed's peaches (with the red lids) and then several from ours
Boozy Peach jam--a combo of Cook's Illustrated from canning book and recipe on internet site
Peach salsa--from Marisa McClellan pg. 156 Food in Jars (some from Reed's and some from ours)
--the salsa from Reed's got a little mushy looking in time. I asked by email to Marisa if I could add some salt because all the other salsa recipes, including hers had salt. She said it would be all right to add 1 teas.
Pear and fig jam from "The All New Ball Book of Canning and Preserving" pg. 40
uses pectin--Ball pectin--quite thick.
Green grape or scuppernong grape jelly from The All New Ball Book of Canning and Preserving pg 89 uses liquid pectin. This had quite a bit of thin foam that was difficult to remove. Looks like it may have dissipated but I'll have to check when I open a jar. Apparently Gabe likes it--B texted me a picture.
Salted Brown Sugar Peach jam from Marisa McClellan pg.60 Preserving by the Pint
Peach Almond Conserva from Domenica Marchetti pg. 92-93 Preserving Italy
Peach Barbecue Sauce from Marisa McClellan pg. 62 Preserving by the Pint
--I reduced the amount of cayenne pepper and used Turkish red pepper instead of Aleppo
Asian Plum Sauce from Sherry Brooks Vinton pg 241 Put 'Em Up!
--results in a non clear sauce quite flavorful
Bourbon Maple Pear Butter from pg. 145 "The All New Ball Book of Canning and Preserving"
White grape juice (or green grape) from the usda pages on grape juice canning http://nchfp.uga.edu/how/can_02/grape_juice.html
--I juiced the grapes by using my steamer juicer
Peach Drizzle from Marisa McClellan foodinjars.com http://foodinjars.com/2014/10/peach-vanilla-drizzle/
Tomato Jam (Amy's is the title) from Marisa McClellan pg. 43 Food in Jars
-- this is different from what I made last year which had some herbs in it. (Don't remember which recipe I used)
Marinara sauce from The All New Ball Book of Canning and Preserving pg. 204
--called for plum tomatoes but I used regular from Jobe farm because that is what I had on hand. the recipe says you can use a mix of heirloom tomatoes with different textures and colors. I just cooked it down more since the tomatoes were more liquidy. This sauce starts with roasting tomatoes in the oven.
Plum jam from the NYTimes jam canning page
--stone fruits all were using the same recipe (peaches, apricots, plums) so this turned out to be quite tart. I used the plums from the northernmost tree in our yard.
Rustic grape jam from Domenica Marchetti pg. 92-93 Preserving Italy
--Because I had to travel to get stuff from my dad's house and deliver it to Betsy I didn't get to all my grapes and when I got home there were very few on the vine so I was able to find 2 pds so I halved the recipe and got two little jars. I think I could have cooked this a bit less, although the temperature and the chilled plate indicated it would be okay. I think it may just a bit too thick. Next time I may get it right.
I also bottled about 22 bottles of peaches from our tree and took 14 of them to Betsy. At her house I helped her bottle 3 batches of peaches from her own tree, too.
Plum jam from Cook's Illustrated--think I like the recipe better than the NYT recipe--not quite as tart
White Peach Honey Jam from Marisa McClellan foodinjars.com and also available on food52--https://food52.com/recipes/22709-honey-sweetened-white-peach-jam-with-lemon
Crushed tomatoes from the Cook's Illustrated book. From globe tomatoes (from Jobe's) 5 pints from 7 pints (I believe I should have cooked them a bit longer). Like the recipe and am glad to have them available.
Roasted Rhubarb Jam--from Batch. This looked really interesting and is from an interesting looking book but its directions are incomplete making it so I had to guess what to do. I wrote the author an email but I had already started the jam so I just guessed what to do. The recipe calls for a second amount of brown sugar (1/2 c) but doesn't say when to use it and it tells you to reserve the syrup resulting from macerating the rhubarb but it doesn't say when to add this to the mix. So.....I added the sugar and the syrup and cooked it up. It started out almost as thick as a jam should be and I cooked it plenty long meaning that I had something that when cool would be more like a paste. So I added 1/4 water back in. I also mashed the jam with a potato masher so the rhubarb was more broken down. I think this jam is more like a chutney or a marmalade even, especially with the lemon peel being an ingredient. I believe this would be best used in savory applications.
White peach sauce: very similar to the Peach Drizzle from the same author and website. http://foodinjars.com/2010/08/white-peach-sauce-with-vanilla-giveaway/ from our own peaches, it is very beautiful.
Roasted Marina--from The All New Ball Book of Canning and Preserving pg. 204
Raspberry Jam (with Cointreau)--from Batch--3 jars, not 4--fairly straight forward directions, not like the rhubarb jam. I need to be more careful with temps and cooking times, though.
So lots of canning this summer!
Peach jam--Cook's Illustrated
several jars from Reed's peaches (with the red lids) and then several from ours
Boozy Peach jam--a combo of Cook's Illustrated from canning book and recipe on internet site
Peach salsa--from Marisa McClellan pg. 156 Food in Jars (some from Reed's and some from ours)
--the salsa from Reed's got a little mushy looking in time. I asked by email to Marisa if I could add some salt because all the other salsa recipes, including hers had salt. She said it would be all right to add 1 teas.
Pear and fig jam from "The All New Ball Book of Canning and Preserving" pg. 40
uses pectin--Ball pectin--quite thick.
Green grape or scuppernong grape jelly from The All New Ball Book of Canning and Preserving pg 89 uses liquid pectin. This had quite a bit of thin foam that was difficult to remove. Looks like it may have dissipated but I'll have to check when I open a jar. Apparently Gabe likes it--B texted me a picture.
Salted Brown Sugar Peach jam from Marisa McClellan pg.60 Preserving by the Pint
Peach Almond Conserva from Domenica Marchetti pg. 92-93 Preserving Italy
Peach Barbecue Sauce from Marisa McClellan pg. 62 Preserving by the Pint
--I reduced the amount of cayenne pepper and used Turkish red pepper instead of Aleppo
Asian Plum Sauce from Sherry Brooks Vinton pg 241 Put 'Em Up!
--results in a non clear sauce quite flavorful
Bourbon Maple Pear Butter from pg. 145 "The All New Ball Book of Canning and Preserving"
White grape juice (or green grape) from the usda pages on grape juice canning http://nchfp.uga.edu/how/can_02/grape_juice.html
--I juiced the grapes by using my steamer juicer
Peach Drizzle from Marisa McClellan foodinjars.com http://foodinjars.com/2014/10/peach-vanilla-drizzle/
Tomato Jam (Amy's is the title) from Marisa McClellan pg. 43 Food in Jars
-- this is different from what I made last year which had some herbs in it. (Don't remember which recipe I used)
Marinara sauce from The All New Ball Book of Canning and Preserving pg. 204
--called for plum tomatoes but I used regular from Jobe farm because that is what I had on hand. the recipe says you can use a mix of heirloom tomatoes with different textures and colors. I just cooked it down more since the tomatoes were more liquidy. This sauce starts with roasting tomatoes in the oven.
Plum jam from the NYTimes jam canning page
--stone fruits all were using the same recipe (peaches, apricots, plums) so this turned out to be quite tart. I used the plums from the northernmost tree in our yard.
Rustic grape jam from Domenica Marchetti pg. 92-93 Preserving Italy
--Because I had to travel to get stuff from my dad's house and deliver it to Betsy I didn't get to all my grapes and when I got home there were very few on the vine so I was able to find 2 pds so I halved the recipe and got two little jars. I think I could have cooked this a bit less, although the temperature and the chilled plate indicated it would be okay. I think it may just a bit too thick. Next time I may get it right.
I also bottled about 22 bottles of peaches from our tree and took 14 of them to Betsy. At her house I helped her bottle 3 batches of peaches from her own tree, too.
Plum jam from Cook's Illustrated--think I like the recipe better than the NYT recipe--not quite as tart
White Peach Honey Jam from Marisa McClellan foodinjars.com and also available on food52--https://food52.com/recipes/22709-honey-sweetened-white-peach-jam-with-lemon
Crushed tomatoes from the Cook's Illustrated book. From globe tomatoes (from Jobe's) 5 pints from 7 pints (I believe I should have cooked them a bit longer). Like the recipe and am glad to have them available.
Roasted Rhubarb Jam--from Batch. This looked really interesting and is from an interesting looking book but its directions are incomplete making it so I had to guess what to do. I wrote the author an email but I had already started the jam so I just guessed what to do. The recipe calls for a second amount of brown sugar (1/2 c) but doesn't say when to use it and it tells you to reserve the syrup resulting from macerating the rhubarb but it doesn't say when to add this to the mix. So.....I added the sugar and the syrup and cooked it up. It started out almost as thick as a jam should be and I cooked it plenty long meaning that I had something that when cool would be more like a paste. So I added 1/4 water back in. I also mashed the jam with a potato masher so the rhubarb was more broken down. I think this jam is more like a chutney or a marmalade even, especially with the lemon peel being an ingredient. I believe this would be best used in savory applications.
White peach sauce: very similar to the Peach Drizzle from the same author and website. http://foodinjars.com/2010/08/white-peach-sauce-with-vanilla-giveaway/ from our own peaches, it is very beautiful.
Roasted Marina--from The All New Ball Book of Canning and Preserving pg. 204
Raspberry Jam (with Cointreau)--from Batch--3 jars, not 4--fairly straight forward directions, not like the rhubarb jam. I need to be more careful with temps and cooking times, though.
So lots of canning this summer!
Canning record 2018
Week of Aug. 4
13 half pints of green grape jelly, using grapes from the arbor and recipe from Balls new...........
Seems plenty sweet
4 half pints of Rustic Grape Jam from Marchetti--first batch cooked down too much--1 1/2 cups from 4 pounds grapes and 1 1/4 c sugar. Second batch did 6 pounds with 2 1/4 c sugar and cooked until kind of a thick syrup--3 half pints and a half cup jar.
mixed 2 quarts green grape juice (arbor) and Alicante Henri Bouchet grape juice and bottled them with a little sweetening to taste--maybe about 1 1/2 c for the entire gallon of juice. The blend is nice and the darkeness of the Alicante makes it so it is still quite purple.
7 pints of applesauce from the pink apples--beautiful color. Don't let them sit around next year--get right to it.
Week of Aug. 12
4 half pints grape jelly from the CI recipe--I like this best--use low sugar pectin and so a bit sour but better than the 9 half pints I got from the recipe inserted in the box of regular pectin. These are fine but quite a bit sweeter--using much more sugar. I imagine this is the type Gabe would like best.
So for Grape Jelly recipe use : ATK preserving book-- page 80-- titled Concord Grape Jelly
Week of Aug. 19
4 half pints of Ginger Peach Plum jam from Food in Jars pg. 31. This says it yields 3-4 pints of jam. I barely got the 4 half pints (or 2 pints)--none left over for tasting except for the cook. I liked it although the ginger may be too strong for others.
1 pint 5 half pints of Stone Fruit Drizzle from Food in Jars blog. I didn't do the whole recipe but did 3/4--12 c fruit, half peaches, half plums most with skin but some peaches without. Pretty tasty--added a bit of water to loosen it a bit.
5 pints of sweetened Bouchet grape juice
4 half pints of plum/apple/maple conserve in The Complete Book of Small-Batch Preserving 103
Week of Aug. 26
6 half pints of Plum Cardamom Jam--this is a good jam but quite tart with our plums along with the lime juice from Canning for a New Generation by Liana Krissoff pg. 116
21 quarts peaches with Betsy
peach drizzle with Betsy
Week of Sept. 3
Roasted tomato salsa with Betsy
10 quarts Applesauce with Betsy
more drizzle with Betsy
tried some peach leather dehydrating--the oven method from WaPo wasn't terribly successful--maybe my oven?
Week of Sept. 10
Roasted tomato salsa at home
Week of Sept. 17
Peach salsa (same recipe as last year) and peach and corn salsa from The All New Ball Book of Canning and Preserving pg. 175
13 half pints of green grape jelly, using grapes from the arbor and recipe from Balls new...........
Seems plenty sweet
4 half pints of Rustic Grape Jam from Marchetti--first batch cooked down too much--1 1/2 cups from 4 pounds grapes and 1 1/4 c sugar. Second batch did 6 pounds with 2 1/4 c sugar and cooked until kind of a thick syrup--3 half pints and a half cup jar.
mixed 2 quarts green grape juice (arbor) and Alicante Henri Bouchet grape juice and bottled them with a little sweetening to taste--maybe about 1 1/2 c for the entire gallon of juice. The blend is nice and the darkeness of the Alicante makes it so it is still quite purple.
7 pints of applesauce from the pink apples--beautiful color. Don't let them sit around next year--get right to it.
Week of Aug. 12
4 half pints grape jelly from the CI recipe--I like this best--use low sugar pectin and so a bit sour but better than the 9 half pints I got from the recipe inserted in the box of regular pectin. These are fine but quite a bit sweeter--using much more sugar. I imagine this is the type Gabe would like best.
So for Grape Jelly recipe use : ATK preserving book-- page 80-- titled Concord Grape Jelly
Week of Aug. 19
4 half pints of Ginger Peach Plum jam from Food in Jars pg. 31. This says it yields 3-4 pints of jam. I barely got the 4 half pints (or 2 pints)--none left over for tasting except for the cook. I liked it although the ginger may be too strong for others.
1 pint 5 half pints of Stone Fruit Drizzle from Food in Jars blog. I didn't do the whole recipe but did 3/4--12 c fruit, half peaches, half plums most with skin but some peaches without. Pretty tasty--added a bit of water to loosen it a bit.
5 pints of sweetened Bouchet grape juice
4 half pints of plum/apple/maple conserve in The Complete Book of Small-Batch Preserving 103
Week of Aug. 26
6 half pints of Plum Cardamom Jam--this is a good jam but quite tart with our plums along with the lime juice from Canning for a New Generation by Liana Krissoff pg. 116
21 quarts peaches with Betsy
peach drizzle with Betsy
Week of Sept. 3
Roasted tomato salsa with Betsy
10 quarts Applesauce with Betsy
more drizzle with Betsy
tried some peach leather dehydrating--the oven method from WaPo wasn't terribly successful--maybe my oven?
Week of Sept. 10
Roasted tomato salsa at home
Week of Sept. 17
Peach salsa (same recipe as last year) and peach and corn salsa from The All New Ball Book of Canning and Preserving pg. 175
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